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How to Make Taco-Topped Cornmeal Pancakes - A Step-by-Step Guide

Introducing a unique and flavorful twist on the classic pancake recipe - Taco-Topped Cornmeal Pancakes. This dish combines the comfort and familiarity of pancakes with the bold and zesty flavors of a delicious taco. It's the perfect choice for a hearty and satisfying breakfast or brunch, and it's sure to become a new favorite in your recipe collection.

What makes this recipe stand out is the incorporation of cornmeal into the pancake batter, giving the pancakes a slightly crunchy text...

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Ingredients

  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1 (10.75 ounce) can condensed tomato soup
  • ¼ cup ketchup
  • 2 tablespoons soy sauce
  • 2 teaspoons seasoned salt
  • 1 pinch dried oregano, or more to taste
  • 1 pinch dried basil, or more to taste
  • 1 pinch garlic powder, or more to taste
  • 1 pinch parsley flakes, or more to taste
  • 1 pinch paprika, or more to taste
  • ½ cup cornmeal
  • 2 cups milk
  • 1 cup all-purpose flour
  • 1 teaspoon salt, or to taste
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon oil, or as needed
  • 1 cup shredded lettuce, or to taste
  • ½ cup shredded Mexican cheese blend, or to taste
  • ¼ cup taco sauce, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Prepare taco filling: Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Add condensed soup, ketchup, soy sauce, seasoned salt, oregano, basil, garlic powder, parsley flakes, and paprika; cook until heated through, about 3 minutes.
  • While the taco filling is cooking, prepare pancake batter: Pulse cornmeal in the bowl of a food processor until finely ground (like flour). Transfer to a large bowl and mix with milk, flour, melted butter, and salt.
  • Heat oil in a large skillet over medium heat. Drop 1/2 cup batter per pancake onto the hot skillet. Cook until bubbles form, 3 to 4 minutes. Flip and cook until golden brown, about 3 more minutes.
  • Top pancakes with warm taco filling, lettuce, Mexican cheese, and taco sauce.

    • Nutrition

    704 cal.

    • Total Fat: 35g
    • Saturated Fat: 16g
    • Cholesterol: 107mg
    • Sodium: 2378mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 3g
    • Total Sugars: 17g
    • Protein: 33g
    • Vitamin C: 46mg
    • Calcium: 204mg
    • Iron: 6mg
    • Potassium: 815mg

    Categories

    Breakfast recipes
    Main recipes
    Mexican recipes
    Vegetarian recipes
    Pancake recipes